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Party Eggnog

1 dozen eggs
1 pound superfine bar sugar
1 quart cream light
1 pint brandy
1 pint Meyers dark rum
1 pint apricot flavored brandy
1/2 gallon vanilla ice cream
1 quart heavy cream
4 ounces sugar, sifted ten times
1/2 fluid ounce vanilla extract
1 cup Gran Marnier

Whip eggs and superfine bar sugar together until sugar is dissolved.
Add liquor. Whip well. Add light cream. Whip again. Break up ice
cream into small chunks and add 1/2 ice cream and 1/2 whipped cream
and stir in well Float remaining ice cream and whipped cream on
top. Lightly grate fresh nutmeg and cinnamon over top

Serve with butter cookies. Yield: about a gallon

Whipped Cream: Chill bowl and beater. Whip 1 qt heavy cream until
tracks show. Add 4 oz sifted confectioners sugar. Add 1/2 oz Vanilla.
Continue beating, add Gran Marnier slowly while beating if you are
adding it. Whip to medium soft peaks. Makes the 3 quarts required.

Chocolate Version: Use Double dark chocolate ice cream. Add 6 to
8 oz (about a cup) of Grand Marnier to the whipped cream with the
vanilla slowly. Add a pint of Gran Marnier or Sabra Orange Chocolate
liqueur instead of the vodka. Garnish with chocolate curls or grated
dark chocolate.


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